- Recipe for light donuts baked in the oven
- Recipe for light donuts traditionally fried
- Like a donut in (clarified) butter - choose the right fat for making donuts
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Fat Thursday in the light version? This is possible if you use the recipe for low-calorie donuts. It's worth trying them out, even when losing weight is not your plan, because the fewer calories the better. And remember, whoever does not eat a single donut on a Fat Thursday will not succeed.
Fat Thursdayit's a bad day forslimming . The amount of calories in a traditional donut is far too high for those on a diet. But there are recipes by whichthe amount of calories in a donutcan be significantly reduced.
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Recipe for light donuts baked in the oven
Ingredients:
- 50 g of good quality margarine
- 300 g of wholemeal flour
- 10 g dried yeast
- 125 ml light milk
- 60 g sugar
- 2 eggs
- pinch of s alt
- 50 g of fructose
- cinnamon
How to prepare light donuts baked in the oven?Prepare a leaven of flour, yeast, sugar and milk, and set aside for 30 minutes. Sift the rest of the flour onto the pastry board. Dissolve the margarine in a saucepan. Mix all ingredients, adding the fat last. Put the cake in a warm place for at least 30 minutes. Then, roll out the dough to a thickness of about 2 centimeters and cut out circles on a baking sheet lined with paper. Put the donuts in the oven set to 170 degrees C. Bake for about 25 minutes until they are golden brown. After taking them out of the oven, sprinkle them with cinnamon and fructose.
Recipe for light donuts traditionally fried
Ingredients:
- 5 whole eggs
- 3 cups of flour
- 2 homogenized vanilla cheese
- 0.25 cups of sugar
- 1 teaspoon baking powder
- pinch of s alt
- frying oil (approx. 1 liter)
- powdered sugar for sprinkling
How to prepare traditional fried light donutsFirst, separate the egg whites from the yolks. Add a pinch of s alt to the egg whites and beat everything until stiff. Beat the yolks with sugar until fluffy, light yellow. Sift the flour through a sieve, then combine with the baking powder. Gradually and slowly add the egg mass, homogenized cheese and flour to the whipped egg white. Stir gently all the time. In a saucepan or in a large deep panheat the oil in a skillet. Scoop the dough into a large spoon and gently spread it over the hot fat. Fry on both sides until golden brown. Remove the fried donuts with a slotted spoon or a wooden stick. Put on a paper towel to let the fat drip off. Sprinkle with powdered sugar while still warm.
This will be useful to youLike a donut in (clarified) butter - choose the right fat for making donuts
When making donuts, the fat on which we fry them is very important. It should have a high smoke point (about 200 degrees C), i.e. the temperature at which carcinogenic substances begin to develop, which also spoils the taste of the donuts. Saturated and monounsaturated fats have a high temperature (or point) of smoking. For frying, clarified butter, lard (but not all - the best is homemade), and vegetable fats - coconut, palm and rice oil are suitable. It is worth paying attention especially to coconut oil, which, despite its high content of saturated fatty acids, is distinguished by exceptional nutritional values. The popular rapeseed oil is suitable only for short frying - the he althier one, cold-pressed, has a too low smoke point, while refined rapeseed oil is not recommended by nutritionists (like other refined oils) due to the content of harmful trans fats produced in the process. refining.
Smoke point of fats:
- lard - 120-220 degrees C
- clarified butter - 200 degrees C
- cold pressed rapeseed oil - 130-190 degrees C
- refined rapeseed oil - approx. 200 degrees C
- rice oil - 230 degrees C
- coconut oil - 200 degrees C
- palm oil - 220 degrees C
- cold pressed sunflower oil - 110 degrees C
- refined sunflower oil - 210-220 degrees C